Food
Meir Soloveichik explains how the seder’s four cups of wine elevate the holiday, while two enthusiasts recommend their favorite wines from the great regions of Jewish viticulture.
On Passover, Jews are commanded to retell the story of the Exodus, but the book they use to do it seems just as focused on food and drink as it is on the story itself. Why?
History à la carte.
Made from fermented fish.
The Jewish state leads the world in per-capita turkey consumption.
Not packaged, not square, not oven-baked: that’s what it wasn’t. But what it was and where the name for it comes from is still something of a mystery.
On a visit with the proprietor of Russell’s Bakery and his multi-ethnic, multi-political, and multi-religious staff, the story of Israel unfolds in microcosm.
They were plugged into an international network of Iberian exiles.
To the surprise of experts: eggplants.
A linguistic investigation prompted by a meal in Rome of carciofi alla giudia.
Every fall, ex-Soviet Jews descend on the coast to forage.
How to Cook in Palestine.
What the story of General Mills’ newly gluten-free cereal tells us about the food we eat—and don’t—at Passover.